Kohlrabi and potato gratin

Ingredients for 4 servings:

• 500 g kohlrabi
• salt water
• 500 g potatoes, peeled
• 1 onion(s)
• 150 g salami in one piece
• 200 g cheese, grated
• 250 ml milk (or half cream, half milk)
• 2 eggs
• salt and pepper
• nutmeg
• Paprika powder, sweet
• 2 tbsp breadcrumbs
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

a hearty vegetable casserole with a crumb crust

Peel, wash, and slice the kohlrabi. Boil briefly in boiling salted water until al dente. Do the same with the potatoes. Peel the onion(s) and slice into thin rings. Cut the salami into strips or small pieces. Layer these three ingredients alternately in a gratin dish (the bottom and top layers should consist of potato slices). Sprinkle each layer of kohlrabi and potato with a little grated cheese and season with salt, pepper, and a little nutmeg. Beat the milk (or the milk and cream mixture) with two eggs and season with salt, pepper, and paprika. Then pour over the casserole. Mix the remaining cheese with the breadcrumbs and sprinkle over the vegetables. Melt the butter and drizzle over the casserole. Bake at 200°C (top/bottom heat, preheated) for about 40-45 minutes.